Equipment
Ingredients
Produce & Aromatics
- 800 g eggplant, halved lengthwise
- 500 g plum tomato, halved lengthwise
- 4 garlic, peeled and smashed
- 3 g fresh thyme, leaves stripped from stems
- 15 ml lemon juice, freshly squeezed
Liquids & Dairy
- 45 ml olive oil
- 500 ml vegetable broth, room temperature
- 120 ml heavy cream
Seasoning
- 8 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Using a paring knife, deeply score the flesh of the halved eggplants in a crosshatch pattern, taking care not to pierce the skin.
Place the eggplant halves face up on a baking sheet along with the halved plum tomatoes and smashed garlic cloves. Drizzle evenly with olive oil and season with salt, black pepper, and thyme leaves.
Roast in the preheated oven for 40 minutes, or until the eggplant flesh is deeply browned and collapsing, and the tomatoes are soft and caramelized.
Allow the vegetables to cool slightly. Use a spoon to scoop the roasted eggplant flesh away from the skin. Discard the skins.
Transfer the scooped eggplant flesh, roasted plum tomatoes, roasted garlic, and any pan juices from the baking sheet into a blender. Add the vegetable broth and blend on high speed until completely smooth.
Transfer the blended mixture to an airtight container. Whisk in the heavy cream and fresh lemon juice. Taste and adjust salt if necessary.
Cover and chill the soup in the refrigerator for at least 2 hours, or until thoroughly cold, before serving.
Chef's Notes
- Scoring the eggplant is crucial as it allows the olive oil and radiant heat to penetrate the flesh deeply, accelerating the Maillard reaction for a robust flavor.
- Chilled soups require a higher level of seasoning than their heated counterparts because cold temperatures suppress our taste receptors. Do not hesitate to add a final pinch of salt just before serving.
- For an ultra-refined texture characteristic of fine French dining, pass the blended vegetable mixture through a fine-mesh sieve or chinois before incorporating the heavy cream.
- The addition of lemon juice at the end is essential to balance the rich, heavy mouthfeel of the cream and the deep earthiness of the roasted eggplant.
- This soup makes an excellent make-ahead weeknight side dish, as resting it in the refrigerator overnight allows the roasted garlic and thyme flavors to meld beautifully.
Storage
Refrigerator: 4 days — Store in an airtight container. Stir well before serving as the cream may slightly separate.
Freezer: 1 month — Freeze before adding the heavy cream to prevent dairy from splitting. Whisk in cream after thawing.
